I have set myself a challenge to make 4 different type of mini meat pies – traditional beef, pepper steak & mushroom, curry chicken, potato & leek. I started with curry chicken because I had some leftover curry from the night before. I was not prepared at all – I didn’t have time to make the pastry myself and I used ready made puff and short crust pastry.

Pie

Ready made puff pastry, defrosted

Ready made short crust pasty, defrosted

1 egg, lightly beaten

Depending on the size of the pie tins you use – cut out the short crust pastry into discs for the base of the pie; and cut out the puff pastry into discs for the top of the pie. For this instant I used a muffin tin to hold more fillings because I really like Malaysian curry.

Once the base of the pie is laid out and filled, brush a little eggs on the edge before laying the puff pastry, and press down gently – this will seal better; don’t forget to ‘poke’ a hole in the puff pastry to allow the release hot steam during the baking. You may like to press a few pattern on the edges (use folk, fingers etc.) Sometime I use my icing tips!

My ‘deep’pies took 45 minutes in a preheated oven at 180c. My ‘normal size’ pies usually take about 45 minutes as well.